Savory Grilled Rib Eye with Zesty Blue Cheese Butter
Elevate your grilling game with this mouthwatering Savory Grilled Rib Eye, marinated in a flavorful buffalo-style sauce and topped with creamy, zesty blue cheese butter. Perfect for impressing guests at a backyard barbecue or enjoying a luxurious dinner at home, this recipe combines tender rib eye steaks with a delightful blend of spicy Frank's red hot sauce, garlic, and soy sauce. The addition of blue cheese butter enhances each bite with richness and depth, making it a standout dish that pairs perfectly with crisp grilled vegetables. Prepare to savor every moment with this delicious rib eye feast.
N/A
Servings
800
Calories
13
Ingredients
Ingredients
Rib Eye Steaks
4 (12 ounce each)
Frank's Red Hot Sauce
1 (cup)
Reduced Sodium Soy Sauce
1/2 (cup)
Vegetable Oil
1/2 (cup, divided)
Garlic Cloves
5 (finely chopped)
Chili Powder
2 (tablespoons, mild)
Fresh Ground Black Pepper
3 (teaspoons, divided)
Unsalted Butter
1/2 (cup, at room temperature (4 ounces))
Crumbled Blue Cheese
4 (ounces)
Granulated Garlic
1/4 (teaspoon)
Celery Stalks
6 (trimmed)
Carrots
1 (bunch (about 6 slim))
Salt and Pepper
to taste
Instructions
1
In a medium bowl, whisk together the Frank's red hot sauce, reduced sodium soy sauce, 1/4 cup of vegetable oil, finely chopped garlic, chili powder, and 2 teaspoons of freshly ground black pepper until well combined.
2
Place the rib eye steaks into a large zipper-locking plastic bag and pour in half of the marinade mixture. Seal the bag, ensuring it’s tightly closed, and refrigerate the steaks for at least 30 minutes, but no more than 3 hours to allow them to soak up all the flavors.
3
While the steaks marinate, prepare the blue cheese butter. In a separate bowl, mix the softened unsalted butter, crumbled blue cheese, granulated garlic, and 1/2 teaspoon of black pepper. Shape the mixture into a log using plastic wrap, about 1-inch in diameter, and refrigerate for at least 2 hours to firm up.
4
Preheat your grill or broiler to high heat (around 450°F). If using a grill, make sure to leave one-third of the grill area without direct heat for the vegetables.
5
Prepare the celery and carrots by trimming the root ends off the celery stalks and keeping the leafy tops intact. Toss the celery stalks and carrots in the remaining marinade and season with salt and freshly ground black pepper. Reserve any leftover marinade.
6
Grill or broil the seasoned vegetable mixture until they are lightly charred but still have a nice crunch, approximately 5-7 minutes. Once finished, move them to the cooler side of the grill or turn off your oven.
7
In a small saucepan, gently warm the reserved marinade over low heat to use as a sauce later. Set aside once warmed through.
8
After marinating, remove the steaks from the bag and discard the marinade. Pat each steak dry with paper towels. Grill each steak for about 3-4 minutes per side, cooking until you reach your desired doneness (aim for an internal temperature of 125°F to 130°F for medium rare). Once cooked, remove the steaks from the grill and let them rest for 5 minutes.
9
To serve, arrange the grilled steaks over the charred carrots and celery. Drizzle the warmed marinade sauce over the top, and finish with slices of the zesty blue cheese butter, allowing it to melt as it hits the warm steak.
Nutrition Information
5g
Carbs
62.5g
Protein
1.25g
Fiber
1g
Sugar
625mg
Sodium
195mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What type of steak is used in this recipe?
The recipe calls for four 12-ounce rib eye steaks.
Which hot sauce is recommended for the marinade?
Frank's red hot sauce is used to give the marinade a buffalo-style flavor.
How long should the rib eye steaks be marinated?
The steaks should marinate for at least 30 minutes, but no more than 3 hours.
What are the ingredients for the blue cheese butter?
The butter consists of unsalted butter, crumbled blue cheese, granulated garlic, and black pepper.
How long does the blue cheese butter need to refrigerate?
The butter should be refrigerated for at least 2 hours to firm up.
What is the recommended grill temperature?
Preheat your grill or broiler to high heat, around 450 degrees Fahrenheit.
How should the celery be prepared for grilling?
Trim the root ends off the celery stalks but keep the leafy tops intact.
What type of soy sauce should be used?
The recipe specifies reduced sodium soy sauce.
How many garlic cloves are needed for the marinade?
You will need 5 finely chopped garlic cloves for the marinade.
What kind of chili powder is used?
The recipe uses 2 tablespoons of mild chili powder.
How do you prepare the carrots for this dish?
Use a bunch of about 6 slim carrots, tossed in the marinade before grilling.
How long should the vegetables be grilled?
Grill the celery and carrots for 5 to 7 minutes until lightly charred but still crunchy.
Should the steaks be dried before grilling?
Yes, remove the steaks from the marinade and pat them dry with paper towels before grilling.
What is the cooking time for each steak?
Grill each steak for about 3 to 4 minutes per side.
What is the target internal temperature for a medium-rare steak?
Aim for an internal temperature of 125 to 130 degrees Fahrenheit.
How long should the steaks rest after cooking?
Allow the steaks to rest for 5 minutes after removing them from the grill.
How is the reserved marinade used as a sauce?
Gently warm the reserved marinade in a small saucepan over low heat to drizzle over the final dish.
How many calories are in one serving of this recipe?
One serving contains 800 calories.
What is the protein content per serving?
Each serving provides 62.5g of protein.
How many carbohydrates are in this dish?
The recipe contains 5g of carbohydrates per serving.
What is the fiber content?
There is 1.25g of fiber per serving.
How much sodium is in this recipe?
The dish contains 625mg of sodium per serving.
What is the cholesterol count?
There is 195mg of cholesterol per serving.
What total quantity of vegetable oil is needed?
A total of 1/2 cup of vegetable oil is used, divided between the marinade and other steps.
How much black pepper is used in total?
A total of 3 teaspoons of freshly ground black pepper is used, divided between the marinade and the butter.
What type of garlic is used in the blue cheese butter?
Granulated garlic is used for the butter mixture.
How should the blue cheese butter be shaped?
Shape the mixture into a log about 1-inch in diameter using plastic wrap.
Is sugar added to the recipe?
The recipe contains 1g of sugar per serving.
How do you serve the final dish?
Arrange steaks over charred vegetables, drizzle with warm marinade, and top with slices of blue cheese butter.
How many total ingredients are required for this recipe?
There are 13 unique ingredients used in this recipe.